Oh, to find a killer chili recipe that’s over the top delicious! One that’s won dozens and dozens of chili cook off awards. One that kicks you with five different spices and yet has a smooth-as-silk finish on your palate. I found it! This big and bold-flavored recipe comes from a man who not only knows his chili– he knows food! Scottsdale resident Jack Clifford is the man who created the iconic Food Network. Nearly 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food. Jack was also the inspiration for the cookbook that his chili recipe is in. The House of Broadcasting Star-Studded Celebrity Media Cookbook is filled with scrumptious heirloom recipes from your favorite Arizona personalities. You can pick up at copy at the House of Broadcasting at 7150 East 5th Avenue in Scottsdale or visit www.houseofbroadcasting.com. But for now, grab a big pot and get cooking on the choicest chili ever. Jack says that his chili can be used to repair potholes in the driveway and that the Department of Homeland Security has identified it as a WMID (Weapon of Mass Indigestion.) But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!
| Servings |
- 2 ponds stewing beef cut into half-inch cubes
- 2 pounds lean ground beef
- 1 pound ground pork
- 4 tablespoons vegetable oil
- four for coating meat
- 1 sweet yellow onions, chopped
- 6 cloves garlic, finely chopped
- 6 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 tablespoons red chili pepper flakes
- 1 tablespoons oregano flakes
- 1 tablespoons dried jalapeno (ground or flakes)
- 6 beef bullion cubes dissolved in a cup of water
- 1 can diced tomatoes (28 ounces)
- 1 can tomato paste (6 ounces)
- 28 ounces water
- 1/4 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup corn flour mixed with water into a paste
- salt and pepper to taste
Ingredients
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- Dredge stewing beef in flour and brown all meat in large frying pan with oil. Sprinkle one half of the chili powder, cumin, oregano, pepper flakes and jalapeno powder over browning meat. In large Dutch oven or soup pot, add diced tomato, tomato paste, bullion, water, cider, sugar and remainder of spices. Bring to boil then reduce heat to low. Sauté onions and garlic until soft and translucent and add to soup pot. Add spiced meat to pot. Cook on medium heat for 30 minutes, stirring frequently. Turn to simmer and cook for minimum 2 hours. Stir chili frequently so meat doesn’t stick to bottom of pot and burn. Add corn flour and water mixture to chili during the last thirty minutes if chili needs thickening. Add salt and pepper to taste. Important: Stir pot especially during last half hour so flour doesn’t stick to bottom of pan. Serve with bowls of heated beans, cheese, chopped green and red peppers, sour cream and flour tortillas.
